Ingredients

• 1 C. all-purpose flour (spooned and leveled)
• 1 tsp. ground cardamom or 1 1/4 tps. pumpkin pie spice
• 1 1/2 tsp. baking powder
• 1/4 tsp. fine salt
• 3/4 C. packed light-brown sugar
• 2 large eggs
• 2/3 C. vegetable oil
• 1 T. pure vanilla extract, divided
• 2 C. grated parsnip (from 1 large peeled parsnip)
• 8 oz. cream cheese, room temperature
• 1/2 stick unsalted butter, room temperature
• 3/4 C. confectioners’ sugar

COOK’S NOTE
To store, refrigerate cupcakes in an airtight container, up to 2 days.

Instructions

1. Preheat oven to 350°F. Whisk together flour, cardamom, baking powder, and salt. In a large bowl, whisk together brown sugar, eggs, oil, 2 teaspoons vanilla, and parsnip. Stir in flour mixture.
2. Line 12 standard muffin cups with paper liners. Divide batter among cups. Bake until a toothpick inserted in center of a cake comes out with a few moist crumbs attached, 18 to 20 minutes. Let cool completely in pan on a wire rack.
3. In a large bowl, with a mixer, beat cream cheese, butter, confectioners’ sugar, and remaining teaspoon vanilla until combined. Spread frosting onto cooled cupcakes

Share with friends & family

About Us

MIEDEMA PRODUCE

OUR HUMBLE BEGINNING

Miedema Produce began in 1971 when brothers Gerald and Ron Miedema raised their first crops in Jenison, Michigan. The duo learned from their father, Ted, who had farmed in the Netherlands, immigrated to the United States, and used his vegetable growing expertise to make his start in the United States.
Miedema Produce began growing bright and crisp radishes, which is now our hallmark product being grown and produced today. Miedema Produce has since become one of the largest growers and shippers of radishes in the world.

Phoenix, Arizona

Hudsonville, Michigan